Asparagus Salad


Serves 4 2 pounds asparagus, trimmed and peeled1/2 teaspoon salt (or to taste)2 hard-cooked eggs3 tablespoons white wine vinegar4 tablespoons olive oilFreshly ground pepper to tasteIn a large nonreactive pot, steam or boil the asparagus with lightly salted water just until tender, about 6 minutes. Drain immediately in a colander and refresh under cold running water. Pat the asparagus dry and cut into 1/2' pieces. Separate the egg whites and yolks, and coarsely chop each. In a bowl, blend the vinegar, oil salt and pepper. Add the asparagus and toss well. Add the egg whites and yolks, and combine thoroughly


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